Blackened Chicken with Avocado Cream Sauce
Featured in Allrecipes Magazine

Blackened Chicken with Avocado Cream Sauce

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skinnymom 1

"This recipe will kick your taste buds into high gear! The perfect blend of paprika, cumin, and cayenne pepper will have your mouth buzzing with flavor and heat, but don't worry, the addition of the avocado and Greek yogurt cream sauce acts as a cooling agent for all that fire! The quinoa adds a gentle basic flavor to this intense dish and contributes a satisfying amount of nutritious fiber and protein to keep you and your family full and happy!"
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Ingredients

40 m servings 367 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
  3. Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
  4. Prepare a large skillet with cooking spray and heat over medium-high heat.
  5. Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
  7. Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

Made this last night and everyone loved it. My sauce ended up more like a guacamole texture, but I think that is because of the greek yogurt I used. I'll have to add something to make it thinn...

Most helpful critical review

Amazing dish! I prepared it just like it says and even doubled the avocado sauce (which is really tasty) and couldn't be happier. I will definitely be making it again!

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Made this last night and everyone loved it. My sauce ended up more like a guacamole texture, but I think that is because of the greek yogurt I used. I'll have to add something to make it thinn...

Amazing dish! I prepared it just like it says and even doubled the avocado sauce (which is really tasty) and couldn't be happier. I will definitely be making it again!

Pretty easy to make and super delicious. I made double the amount of creamy avocado sauce to have with some fresh veggies.

I loved this recipe! spicy chicken is cooled off with the avocado sauce which I make all the time for lots of dishes!!

Made this recipe last night. The chicken was spicy, but the sauce is amazing and made it sooooo good!! I will def make it again. Also, I used chili powder instead of the cayenne pepper because I...

My family enjoyed this--especially the avocado sauce (which I had to make non-dairy by substituting the yogurt with soy sour cream mixed with a little lactose-free milk). A keeper!

It was rather bland.

My family loved it. Very good

This was really good, but I needed to add milk (1/4 cup?) to the avocado sauce in order to 'drizzle' it over the chicken.

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